Shrimp & Black Bean Tacos
Makes 6 Servings
Ingredients
- 12 taco shells
- 1 tablespoon canola oil
- 1 pound fresh or frozen medium cooked shrimp, thawed
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- One 15 1/2-ounce can black beans, drained and rinsed
- 1 1/2 cups frozen corn kernels, thawed
- 1 cup mild salsa
- One 8-ounce can crushed pineapple, very well drained
- 1 cup preshredded reduced-fat Cheddar cheese
- Optional Toppings: 1 avocado, peeled, pitted, and sliced, 1 tomato, chopped, 1/2 cup reduced-fat sour cream, 1 cup shredded lettuce
Directions
- Preheat the oven to 350°F. Bake the taco shells according to package directions.
- While the shells are baking, heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp, cumin, garlic powder, and chili powder and cook about 1 minute.
Add the beans, corn, salsa, and pineapple and heat through, about 2 minutes. Add the cheese and heat until melted. - Place about 1/3 cup of the shrimp mixture into each of 12 taco shells using a slotted spoon to remove any excess liquid. Serve with optional toppings.
Tip: Use a soft flour tortilla if your children find hard taco shells difficult to bite into